Joshy's Choco-Whiskey Donuts
"I mean don't just walk in. You move across the room. And you don't talk
to her. You use your face. You use your body. You use everything. That's
what I do. I mean I just send out this vibe and I have personally found
that women do respond. I mean, something happens." - Fast Times at Ridgemont High
Let me explain something to everyone: there was a time where
I was very good at being a
manic-pixie-dream-girl sort of a thing. I said the right stuff, I was quippy, and
just the right amount of odd. I wore Free People and it didn’t look like Free
People, etc, etc, etc.
Anyway,
somewhere down the line, I just became awkward. I’m not sure when this
happened, but it did, and, you know, I live with it. Awkwardly.
I
mention this because the person this post centers around is anything but awkward. Like, he’s the type of guy who would’ve
gotten a slow motion entrance in an 80’s movie. And, like, all the girls stop
and stare at the entrance he just came through, and there I am, probably
tripping over myself wondering at exactly what point I went from Phoebe Cates
circa Fast Times at Ridgemont High and
suddenly became Jennifer Jason Leigh circa Fast Times at Ridgemont
High having sex with Damone in the pool
shed while he still wears his tube socks…
I
digress. What I’m trying to say is: I really admire this person’s ability to
just be. He’s calm, and collected, and
optimistic, which someone with my Type-A personality is very indebted to in
moments of stress.
When
it came time to create a dessert for him, I actually tried a few recipes, but I
found a winner in this donut. Uncomplicated, enjoyable for everyone, and soaked
in booze.
Thank
you, Josh, you’re like a mixture of Andrew McCarthy in Pretty in Pink and Miyagi from The Karate Kid.
INGREDIENTS:
½ cup butter, softened
1/3 cup
brown sugar
1/3 cup
sugar
1 tbsp and 1/4 cup whiskey (I used Jameson)
1 egg
2/3 cup
plain Greek yogurt (I use Chobani)
2/3 cup
strong brewed coffee, cooled
1 ½ teaspoons
baking powder
1 ½
teaspoons baking soda
½ teaspoon salt
½ cup cocoa powder
¼ teaspoon nutmeg
2 cups
flour
½ cup
miniature chocolate chips
8 oz.
dark chocolate chips
Sprinkles
DIRECTIONS:
- Preheat oven to 375 degrees F
- In a medium sized bowl, whisk together baking powder, baking soda, salt, cocoa, nutmeg, and flour.
- In a large bowl, use a hand mixer to beat together the butter and sugars until fluffy and light.
- Add the tbsp of whiskey, egg, and yogurt to the butter/sugar bowl and beat together until fully incorporated.
- Add flour in 3 batches and coffee in 2 batches, beginning with adding 1/3 of the flour to the butter/sugar bowl, then 1/3 the coffee, and so on, until all ingredients are added and incorporated.
- Fold in the miniature chocolate chips with a rubber spatula.
- Use a piping bag (or a large Ziploc bag with one corner
cut off) pipe the batter into the prepared doughnut pan cavities. You want
to fill them about ¾ of the way.
- Bake for about 10 minutes.
they kinda look like bagels, huh? - Let the doughnuts cool on the pan for about 3-5 minutes before gently moving them to a wire rack to cool completely.
- Melt the dark chocolate chips in 30 seconds intervals in the microwave, stirring after ever 30 seconds, until smooth. Stir in the 1/4 cup whiskey.
- Dip each cooled doughnut into the melted chocolate and twist to cover evenly. You can also use a butter knife to help spread the chocolate out and make it all pretty-like.
- Top with sprinkles.
- Eat with a smile.
Josh said that these doughnuts looked like teething-rings for babies, and that with the bit of booze, they actually worked as such. So, you know…you can always freeze one...give it to a booze-hungry toddler... 
Til next
time,
D
Comments
Post a Comment